Salmon

By carol gorman

Ingredients

• 1 1/4 pounds wild salmon (see Tip), skinned and cut into 4 portions
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 2 tablespoons mayonnaise
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon ground pepper, divided
• 12 ounces pretrimmed haricots verts or thin green beans, cut into thirds
• 1 small lemon, zested and cut into 4 wedges
• 2 tablespoons pine nuts
• 1 8-ounce package precooked brown rice
• 2 tablespoons water
• Chopped fresh parsley for garnish

Details

Servings 4
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 425 °F. Line a rimmed baking sheet with foil or parchment paper.

Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish.

Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.

Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.